Easy Steamed Littleneck Clams in White Wine and Garlic Sauce is a simple yet elegant dish perfect for busy families and weeknight meals. This recipe combines the rich flavors of clams, garlic, and white wine, making it a favorite for healthy eaters and seafood lovers.
Looking for more mollusk-inspired dishes? Try our Bay Scallop Pasta and Spaghetti Nero di Seppia for more seafood goodness!
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Steamed Littleneck Clams in White Wine and Garlic Sauce is a classic seafood dish that brings out the natural sweetness of clams with a savory broth made from garlic, butter, and white wine. Often enjoyed as an appetizer or main course, this dish is perfect for family gatherings, entertaining guests, or a cozy weeknight meal.
If you like this seafood recipe, you may also love our Mussels Marinara Recipe or our Easy Peel and Eat Shrimp.
Why We Love This Recipe
- Quick and Easy: Ready in just 20 minutes, perfect for weeknight dinners.
- Healthy and Light: A nutritious option that doesn’t compromise on flavor.
- Versatile: Can be served as an appetizer or a main course. Want to impress your guests? Pair it with sous vide filet mignon for the ultimate surf and turf experience.
- Family-Friendly: Simple ingredients that kids and adults love.
Steamed Little Neck Clam Ingredients
- Littleneck Clams: Fresh and sweet, perfect for steaming. Love clams? Try this Clam Chowder in a Sourdough Bowl.
- White Wine: Adds a rich, aromatic flavor. Sauvignon Blanc works well.
- Butter: For a creamy and rich base.
- Garlic: Minced garlic brings a bold, savory taste.
- Lemon: Thinly sliced for a touch of acidity.
- Parsley: Freshly chopped for a burst of color and freshness.
- Crusty Bread: Ideal for dipping into the delicious broth.
- Salt and Pepper: To taste
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Wine: Substitute white wine with chicken broth for a non-alcoholic version.
- Butter: Use olive oil instead of butter for a dairy-free option.
- Spicy: Add red pepper flakes for a spicy kick.
- Kid-Friendly: Use vegetable broth instead of wine and serve with pasta.
How to Make Steamed Littleneck Clams in White Wine and Garlic Sauce
Step One: Prepare the Clams
Scrub the clams under cold running water to remove any sand or debris. Discard any clams with cracked shells or that remain open after tapping.
Step Two: Prepare the Broth
In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a simmer.
Step Three: Steam the Clams
Add the clams to the pot, arranging them in a single layer as much as possible. Place the lemon slices over the clams. Cover the pot with a tight-fitting lid and steam the clams for 6-8 minutes, or until the clams open. Discard any clams that do not open.
Step Four: Serve
Transfer the clams to a serving bowl. Pour the cooking liquid over the clams. Sprinkle with fresh parsley. Serve immediately with crusty bread for dipping.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Ensure all clams are fresh and closed before cooking.
✔️ DO Discard any clams that do not open after steaming.
✔️ DO Serve with plenty of crusty bread to soak up the delicious broth.
Storage
Store any leftover clams in an airtight container in the refrigerator for 1 day. This dish is not freezer-friendly. To reheat, place clams in a pot over low heat until warmed through.
Recipe FAQs
Littleneck clams are cooked when their shells open during the steaming process. Discard any clams that do not open, as they may not be safe to eat. The clams should be plump and opaque, and the cooking liquid will be fragrant and flavorful.
Yes, you can overcook steamed clams. Overcooking can make them tough and chewy. To avoid overcooking, steam the clams just until they open, which usually takes about 6-8 minutes. Remove them from the heat immediately once they open.
To clean littleneck clams, scrub them under cold running water to remove any sand or debris. Soak them in a bowl of cold water with a bit of salt for about 20 minutes to help them expel any remaining sand. Rinse them again before cooking.
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📖 Recipe
Easy Steamed Littleneck Clams in White Wine and Garlic Sauce
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Serving Bowl
- Ladle
Ingredients
- 2 dozen Little Neck clams
- 1 cup dry white wine Sauvignon Blanc works well
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 lemon thinly sliced
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- crusty bread for dipping
Instructions
- Scrub the clams under cold running water to remove any sand or debris. Discard any clams with cracked shells or that remain open after tapping.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a simmer. Add the clams to the pot, arranging them in a single layer as much as possible. Place the lemon slices over the clams.
- Cover the pot with a tight-fitting lid and steam the clams for 6-8 minutes, or until the clams open. Discard any clams that do not open.
- Transfer the clams to a serving bowl. Pour the cooking liquid over the clams. Sprinkle with fresh parsley. Serve immediately with crusty bread for dipping.
Notes
- Wine: Substitute white wine with chicken broth for a non-alcoholic version.
- Butter: Use olive oil instead of butter for a dairy-free option.
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